Ingredients

• 1 pound lump crabmeat, picked over to remove any shell, broken into small pieces
• 2 tablespoons mayonnaise
• 1 large egg, beaten
• 1/2 cup panko bread crumbs
• 1/4 cup chopped scallions (white and pale green parts only)
• 1 tablespoon fresh lime juice
• 1/4 cup chopped cilantro leaves
• 1/2 teaspoon habanero hot sauce
• Salt and freshly ground black pepper
• 1 cup panko bread crumbs
• 1/4 cup chopped cilantro leaves
• 3 tablespoons olive oil
• 2 firm, ripe avocados, halved, pitted, and peeled
• 2 tablespoons minced onion
• 2 tablespoons chopped cilantro leaves
• 1 teaspoon fresh lime juice
• Salt and freshly ground black pepper

Instructions

1. Watch how to make this recipe.
2. Crab cakes: Mix the crabmeat, mayonnaise, egg, bread crumbs, scallions, the lime juice, 1/4 cup cilantro, and the hot sauce together in a small bowl. Season, to taste, with salt and pepper. Form the mixture into 8 (3/4-inch-thick) patties and refrigerate for 20 minutes.
3. Breading: Mix the bread crumbs and 1/4 cup of cilantro on a plate. Carefully turn the patties in the bread crumb mixture until coated on both sides.
4. In a large nonstick skillet, heat the olive oil over medium-high heat. In batches, fry the crab cakes until golden, about 3 minutes each side.
5. Guacamole: Coarsely mash the avocados in a medium bowl. Lightly mix in the onion, cilantro, and lime juice. Season with salt and pepper, to taste.
6. Transfer the crab cakes to a serving platter, top each cake with a tablespoon of guacamole, and serve.